Curry Burritos


  • 1 small  onion, chopped (1/3 cup)
  • 2 cloves  garlic, minced
  • 1 tablespoon  margarine or butter
  • 1 cup  reduced-sodium chicken broth or purchased coconut milk
  • 2 tablespoons  all-purpose flour
  • 1 to 1-1/2 teaspoons  Thai red-curry paste
  • 3/4 cup  cooked purple Thai rice*
  • 3/4 cup  cooked long-grain rice**
  • 1/4 cup  chopped peanuts
  • 8 8-inch  round rice-paper wrappers
  • 1 medium  carrot, cut into thin bite-sized strips
  • 1/2 cup  snow pea pods, cut into thin strips, or quartered sugar snap pea pods
  • 1/2 small  summer squash or zucchini, cut into thin bite-sized strips, or one whole baby pattypan squash, cut into thin, bite-sized wedges
  •   Nonstick spray coating
  •   Slivered snow pea pods (optional)
  •   Plain low-fat yogurt (optional)
  •   Chutney (optional)


Serve This Asian-flavor Burrito Recipe As A Pretty Side Dish Or As Appetizers. Favicon
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